Red Cabbage Salad with Potatoes and Oranges

Ingredients

• 400 g small boiled potatoes (fresh cooked)
• 0.25 of a red cabbage
• 0.25 head of radicchio
• 1 large red onion
• 2 oranges (preferably blood oranges)
• 0.5 bunch parsley (finely chopped)
• 5 tbsp extra‑virgin olive oil
• 3 tbsp apple cider vinegar
• Salt
• ground pepper

Instructions

1. 1.

   Wash the red cabbage and blanch it in boiling salted water for 6 minutes. Drain and let cool slightly, then cut lengthwise and slice into fine strips. Wash the radicchio, drain, and cut into slightly thicker strips. Peel the onion and cut into wedges. Thoroughly peel the oranges—remove all white pith—and filet them.

2. 2.

   Divide the still-warm potatoes in half or quarters if large. Combine the potatoes, red cabbage, radicchio, onion, and orange fillets with olive oil, apple cider vinegar, salt, and generous pepper. Let sit for 10 minutes, stirring occasionally. Sprinkle with parsley before serving.